Reducing Cross Contamination.- Ground chicken patties.

I've come up with a recipe, for chicken burgers, at my burger place which makes use of minced chicken with mayonnaise. Now the problem is that these patties eventually end up being too soft and fragile and have to be picked up by hand ... now if they have to be picked up by hand, that leads to the issue of cross contamination since gloves have to be changed after picking them up. And this can't be done after using just one patty.

I was just wondering if there are already established practices or instruments which would help me in dealing with a material that has such a consistency.

Do a couple tests to see how long it'll take. Do you have to wash you hands in between glove changes in your country? We do in California, where I live. Test the process with a spat (or tongs?) as well. That'll tell you if either process works in your setting.

How attached are you to the idea of going straight from raw to the grill? I had a similar predicament and the solution was to do a quick sear on our flat top prior to service in order to get them to hold together on the grill. Keyword here is QUICK. Super high heat, some oil and just enough time for it to seal the outside. If this method seems like sacrilege, then disregard these words.

I would put them between parchment paper, even if using gloves, just to help them stay together? My bigger question is "how well do they hold up on your grill? I'd be more apt to cook these up on the flat top to ensure they don't break up.

I second (or third) the notion of using patty paper or parchment. A side benefit is that resting on paper for a time might firm the patty up a bit as well. Beyond that, well...you really should be using gloves anyways unless the same cook is never handing the product both cooked and raw.

How attached are you to the idea of going straight from raw to the grill? I had a similar predicament and the solution was to do a quick sear on our flat top prior to service in order to get them to hold together on the grill. Keyword here is QUICK. Super high heat, some oil and just enough time for it to seal the outside. If this method seems like sacrilege, then disregard these words.

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IDK.

A sear will push any nasties into the danger zone where they will sit and multiply.

A solid hunk of beef like a steak would be ok but chopped meat (any kind) has those things all the way thru (the nature of mixing) and may present a problem.

Just because it is a "burger joint" in a third world country doesn't mean EVERYONE is immune.

Do a couple tests to see how long it'll take. Do you have to wash you hands in between glove changes in your country? We do in California, where I live. Test the process with a spat (or tongs?) as well. That'll tell you if either process works in your setting.

How attached are you to the idea of going straight from raw to the grill? I had a similar predicament and the solution was to do a quick sear on our flat top prior to service in order to get them to hold together on the grill. Keyword here is QUICK. Super high heat, some oil and just enough time for it to seal the outside. If this method seems like sacrilege, then disregard these words.

I would put them between parchment paper, even if using gloves, just to help them stay together? My bigger question is "how well do they hold up on your grill? I'd be more apt to cook these up on the flat top to ensure they don't break up.

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That's a good idea - i'll actually experiment with parchment paper. Don't think using parchment paper would deem the gloves redundant though - but it's definitely something worth looking into. We're already cooking them on a flat top

I agree with Chef Layne , only I add one word or term. Use a dedicated spatula. Between picking up have a sanitizing solution available so spatula can be dipped.

Question? Are they cooked at same time on same grill as beef patties?

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Yes, i've considered getting a dedicated spatula - however, the problem persists that these patties are too fragile to be picked by a spatula.

Yes, i intend to cook them on the same time on the grill as the beef patties. I've another question for you, what sort of a sanitizing solution can i use in a fast serve restaurant? I mean, if i dip the spatula in one, won't the spatula have some liquid residue on it, hence it making it unfit for picking up or touching other food?